Chicken and Broccoli Alfredo

Trying to broaden our horizons and attempt to make some of the recipes I have on my Pinterest Board...Meat On My Bones...this week.

The Chicken and Broccoli Alfredo was the first on the list from Damndelicious.net.

 

Chicken and Broccoli Alfredo

 

2 boneless, skinless chicken breasts

12 oz broccoli florets

1/4 tsp of garlic powder

2 Tbs fresh parsley leaves

3/4 cup of chicken broth

8 oz of Rotini pasta

2 Tbs All-purpose flour

Kosher salt and freshly ground black pepper

1 Tbs Olive oil

2 Tbs unsalted butter

1/4 cup of heavy cream

3/4 cup of milk

1/4 cup of Parmesan cheese

 

In a large pot of salted boiling water, cook pasta according to package instructions.  Within the lst two minutes, add broccoli: drain well.

 

Heat Olive oil in a large skillet over medium high heat.  Season chicken breasts with salt and pepper, to taste.  Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.  Let cool before dicing into bite-size pieces.

 

Melt butter in a skillet over medium heat.  Whisk in flour until lightly browned, about one minute.  Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes.

 

Stir in Parmesan until combined, about a minute.  If the mixture is too thick, add more milk as needed.

 

Stir in pasta, broccoli, and chicken.  Gently toss to combine: season with salt and pepper to taste.

 

Serve immediately, garnished with parsley, if desired.

 

**Michael loved it, scored an 8.  Mark and I both gave it a 5.  Sort of bland for our taste.



Trying to broaden our horizons and attempt to make some of the recipes I have on my Pinterest Board...Meat On My Bones...this week.

The Chicken and Broccoli Alfredo was the first on the list from Damndelicious.net.

 

Chicken and Broccoli Alfredo

 

2 boneless, skinless chicken breasts

12 oz broccoli florets

1/4 tsp of garlic powder

2 Tbs fresh parsley leaves

3/4 cup of chicken broth

8 oz of Rotini pasta

2 Tbs All-purpose flour

Kosher salt and freshly ground black pepper

1 Tbs Olive oil

2 Tbs unsalted butter

1/4 cup of heavy cream

3/4 cup of milk

1/4 cup of Parmesan cheese

 

In a large pot of salted boiling water, cook pasta according to package instructions.  Within the lst two minutes, add broccoli: drain well.

 

Heat Olive oil in a large skillet over medium high heat.  Season chicken breasts with salt and pepper, to taste.  Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.  Let cool before dicing into bite-size pieces.

 

Melt butter in a skillet over medium heat.  Whisk in flour until lightly browned, about one minute.  Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes.

 

Stir in Parmesan until combined, about a minute.  If the mixture is too thick, add more milk as needed.

 

Stir in pasta, broccoli, and chicken.  Gently toss to combine: season with salt and pepper to taste.

 

Serve immediately, garnished with parsley, if desired.

 

**Michael loved it, scored an 8.  Mark and I both gave it a 5.  Sort of bland for our taste.